Venetian style scallops

Ingredients

• 12 large fresh scallops, separated from their shells (ask your fishmonger to do this for you)
• 4 concave scallops shells, as serving dishes
• 3 slices day-old white bread
• 6 tbsp extra-virgin olive oil
• large handful fresh finely chopped flatleaf parsley
• 1 garlic clove, finely chopped
• juice of a lemon, plus wedges to serve

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